web tracker

Chicken Stuffed Peppers with White Beans

by

Preparation Time: 20 minutes

Cooking Time: 35 minutes

Total Time: 55 minutes

Servings: 4

Calories: Approximately 395 calories per serving

Ingredients

For the Stuffed Peppers

  • 4 large bell peppers (red, yellow, orange, or green)
  • 2 cups cooked shredded chicken
  • 1 (15-ounce) can white beans, drained and rinsed
  • 1 small onion, finely diced
  • 2 cloves garlic, minced
  • 1 cup diced tomatoes (fresh or canned)
  • 1 cup shredded mozzarella cheese
  • 2 tablespoons grated Parmesan cheese
  • 2 tablespoons olive oil
  • 1 teaspoon smoked paprika
  • 1 teaspoon Italian seasoning
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • ½ teaspoon ground black pepper
  • ½ teaspoon salt
  • ¼ teaspoon crushed red pepper flakes (optional)
  • 2 tablespoons chopped fresh parsley

Optional Garnishes

  • Fresh basil
  • Chopped parsley
  • Extra Parmesan cheese
  • Lemon wedges
  • Cracked black pepper

Equipment

  • Baking dish
  • Large skillet
  • Mixing bowl
  • Cutting board
  • Sharp knife
  • Aluminum foil

Instructions

Step 1: Prepare the Peppers

Preheat your oven to 375°F (190°C).

Slice the tops off the bell peppers and carefully remove the seeds and membranes. If needed, trim a small amount from the bottom so the peppers stand upright without tipping over.

Place the peppers upright in a lightly greased baking dish.

Preparation Time: 10 minutes

Step 2: Cook the Filling

Heat olive oil in a large skillet over medium heat.

Add the diced onion and cook for about 4 minutes until softened.

Stir in the garlic and cook for another minute until fragrant.

Add the diced tomatoes, smoked paprika, Italian seasoning, garlic powder, onion powder, salt, black pepper, and optional red pepper flakes.

Cook for 3–4 minutes, stirring occasionally.

Add the shredded chicken and white beans, mixing well until everything is evenly coated with the seasonings.

Cook for another 3 minutes.

Remove from heat and stir in half of the mozzarella cheese and the chopped parsley.

Cooking Intensity: Medium Heat

Cooking Time: 12 minutes

Step 3: Fill the Peppers

Using a spoon, generously fill each prepared pepper with the chicken and white bean mixture.

Pack the filling gently to maximize the amount each pepper can hold.

Sprinkle the remaining mozzarella cheese and Parmesan cheese evenly over the tops.

Step 4: Bake

Pour about ¼ cup of water into the bottom of the baking dish to help steam the peppers during baking.

Cover loosely with aluminum foil.

Bake for 25 minutes.

Remove the foil and continue baking for another 10 minutes, or until the peppers are tender and the cheese is melted, bubbly, and lightly golden.

Cooking Intensity: Moderate Oven Heat (375°F / 190°C)

Cooking Time: 35 minutes

Step 5: Garnish and Serve

Remove the peppers from the oven and allow them to cool for about 5 minutes.

Garnish with fresh parsley, basil, or additional Parmesan cheese.

Serve warm with a fresh green salad, roasted vegetables, or crusty whole-grain bread.

Recipe Tips

  • Rotisserie chicken works perfectly and saves preparation time.
  • Choose peppers that are similar in size so they cook evenly.
  • Avoid overbaking to keep the peppers slightly firm rather than mushy.
  • Fresh herbs added just before serving brighten the flavors.
  • For a creamier filling, stir in a few tablespoons of Greek yogurt or light cream cheese.

Variations

Mexican Style

Replace the Italian seasoning with taco seasoning and use pepper jack cheese. Add corn and top with avocado.

Mediterranean Version

Add chopped spinach, olives, feta cheese, and oregano for a Mediterranean-inspired twist.

Low-Carb Option

Reduce the amount of white beans and add chopped cauliflower rice instead.

Spicy Version

Include diced jalapeños and a dash of hot sauce in the filling.

Extra Veggie Version

Mix in diced zucchini, mushrooms, or spinach to increase the vegetable content.

Storage

Refrigerator

Store leftover stuffed peppers in an airtight container for up to 4 days.

Freezer

Wrap each cooled stuffed pepper individually and freeze for up to 3 months.

Reheating

Reheat in a 350°F (175°C) oven for about 20 minutes, or microwave individual portions for 2–3 minutes until heated through.

Serving Suggestions

Chicken Stuffed Peppers with White Beans pair wonderfully with:

  • Mixed green salad
  • Garlic roasted broccoli
  • Steamed green beans
  • Brown rice
  • Quinoa
  • Roasted sweet potatoes
  • Crusty artisan bread

Nutrition Information (Per Serving)

  • Calories: 395
  • Protein: 35 g
  • Fat: 16 g
  • Saturated Fat: 6 g
  • Carbohydrates: 24 g
  • Fiber: 7 g
  • Sugar: 7 g
  • Cholesterol: 85 mg
  • Sodium: 610 mg
  • Potassium: 850 mg
  • Calcium: 230 mg
  • Iron: 3 mg

Leave a Comment